I have very fond childhood memory regarding peanut butter cups. My grandmother would always carry a package of peanut butter cups in her purse. I always made sure to sit by her first and be really good so that she would bestow the gift of a peanut butter cup to me. It worked! I think this is where my peanut butter obsession started from! Since that time, I have always adored peanut butter cups….and I can still adore them with a bit of tweaking those ingredients to make a healthier version!
This recipe couldn’t be easier to make or more delicious to eat! These yummy whole food ingredients give ample protein, fiber, healthy fat, and some antioxidants. I love to have these on hand for a quick little pick me up snack. They are so satisfying. I’m so happy I can still love my peanut butter cups! Enjoy!
1/2 cup natural chunky peanut butter
1/4 cup honey (or agave)
1/4 cup coconut oil
1/2 cup quinoa flakes
1/2 cup puffed millet (or puffed rice)
1/2 cup unsweetened shredded coconut
1/2 cup cocoa
1/2 teaspoon vanilla extract
In a medium saucepan, melt peanut butter, honey and coconut oil over medium-low heat.
Once melted, remove from heat and add quinoa flakes, puffed millet, shredded coconut, cocoa and vanilla.
Stir until all ingredients are entirely incorporated.
Pour into a mini cupcake pan (24 cups) lined with plastic wrap (for easy removal) and cool in the refrigerator for several hours to overnight.
When they are set, remove each mini cup and enjoy. Store in a container in the fridge.